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The trademark Mumbo name was first used by Argia B. Collins Sr., for use in connection with a barbecue sauce he developed for his Chicago restaurant. [4] Since at least as early as 1950, Mr. Collins and his business used this trademark, and his successor-in-interest, Select Brands, LLC, registered the trademark with the U.S. Patent and Trademark Office on May 25, 1999, Registration No ...
Monkey gland sauce is a dark coloured, thick, sweet and tangy sauce from South Africa. It is typically served as a topping for grilled steaks or burgers, but is also used as a marinade, a dipping sauce for onion rings and chips , or on roasted potatoes. [ 1 ]
A shrimp cocktail served with cocktail sauce. Seafood cocktails originated in the 19th century in the United States, usually made with oyster or shrimp. Seafood with spiced, cold sauces was a well-established part of the 20th century culinary repertoire.
A commercial chamoy sauce sold in the US. The precise origins of chamoy are uncertain. There are three main pathways that they may have been introduced to Mexico, as well as the origin of the name. All of them ultimately originate from the Chinese Li Hing Mui (Huà Méi 話梅) snacks, made from dried, sour, and salty plums or berries. [1] [2]
Piri piri (/ ˌ p ɪr i ˈ p ɪr i / PIRR-ee-PIRR-ee), often hyphenated or as one word, and with variant spellings peri-peri (/ ˌ p ɛr i ˈ p ɛr iː /) or pili pili, [1] is a cultivar of Capsicum frutescens from the malagueta pepper.
Hot Sauce Committee Part Two is the eighth and final studio album by the American hip hop group Beastie Boys, released on May 3, 2011, through Capitol Records. The project was originally planned to be released in two parts, with Hot Sauce Committee, Pt. 1 originally planned for release in 2009.
Roux is used in three of the five mother sauces of classic French cooking: béchamel sauce, velouté sauce, and espagnole sauce. [4] Roux may be made with any edible fat. For meat gravies, fat rendered from meat is often used. In regional American cuisine, bacon is sometimes rendered to produce fat to use in the roux.
It is similar to Cajun-style hot sauce and is traditionally applied in local Barbadian cuisine including meat, poultry, and fish. The principal traditional ingredients of Bajan pepper sauce are Scotch bonnet peppers , mustard , and vinegar , with smaller amounts of cooking oil , onions , hot peppers , black pepper , and turmeric . [1]